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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Slow-simmered and vinegar-tart. Very mild and tasty. Easy to make, but does take time to simmer the tougher pork shoulder or pork butt. Ingredients:
2 tablespoons vegetable oil, divided |
2 lbs boneless pork shoulder, cut into 1 . 5 inch cubes |
2 large onions, chopped |
8 garlic cloves, chopped |
4 bay leaves |
1 1/2 teaspoons paprika |
1/2 teaspoon ground turmeric |
1/4 teaspoon ground black pepper |
1 cup chicken stock |
2/3 cup white vinegar |
1/2 cup soy sauce |
Directions:
1. In a large, deep pot, heat half the oil over medium-high heat until hot, but not smoking. Add pork, in two or three batches, and cook, turning to brown all sides, adding more oil if needed between batches. Transfer to a plate.
2. Reduce heat to medium-low and add any remaining oil to pot. Add onions and cook, stirring often, until very soft and golden brown, about 8 minutes. Add garlic, bay leaves, paprika, turmeric and pepper; cook, stirring, until fragrant, about 1 minute.
3. Pour in stock, vinegar and soy sauce. Increase heat to -medium-high and bring to a simmer, scraping up bits stuck to pot. Return pork and any accumulated juices to pot. Reduce heat to medium-low, cover and simmer, stirring occasionally, until fork tender. About 1 to 1 1/2 hours.
4. Uncover, increase heat to medium and boil gently, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Discard bay leaves. Season to taste with salt.
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